{"id":180,"date":"2014-08-19T14:48:34","date_gmt":"2014-08-19T14:48:34","guid":{"rendered":"http:\/\/vietcatering.com\/?p=180"},"modified":"2015-10-24T16:48:02","modified_gmt":"2015-10-24T16:48:02","slug":"phuong-phap-len-thuc-don-dinh-luong","status":"publish","type":"post","link":"https:\/\/vietcatering.com\/en\/phuong-phap-len-thuc-don-dinh-luong\/","title":{"rendered":"METHOD OF MENU SETTING AND NUTRITION DETERMINING"},"content":{"rendered":"

<\/p>\n

MENU <\/strong><\/span><\/p>\n

The menu is set by chef and manager under the supervision of a nutrition counselor from VICA. The menu should be ensured tasty and suitable with customers’ appetite.\u00a0 Menu should be ensured sufficient energy, nutritious composition (containing 4 food groups: protein-lipid- carbohydrates -Vitamin and mineral salt). The menu is prepared available for 14 days, with nutritional balance (about 1.000-1.300 calories) per serving. Furthermore,\u00a0 we will exchange human resource each 06 months for positions of management, chef in order to look for new style of taste and serve.<\/span><\/p>\n

PRINCIPLES FOR SETTING MENU:<\/strong><\/span><\/p>\n

1 \/ Menu should be nutritious: including 4 groups P, L, C, vitamins and minerals.<\/span><\/p>\n

2 \/ The same kind of food must be used for all means of diet to make convenience for organizing food and cooking.<\/span><\/p>\n

3 \/ Menu is setting from available food in local area, seasonally appropriate: ensuring nutrition, cheap price, good appetite and economy.<\/span><\/p>\n

For example, hot summer: fish, shrimp, crab, mussel soup.<\/span><\/p>\n

4 \/ Weekly menu: should be suitable for the use of all kinds of food and food storage, food preparation will be more convenient.<\/span><\/p>\n

5 \/ Menu needs to be always changed new dishes. For example: meat in the morning, fish in the evening.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n

SETTING DIET<\/strong><\/span><\/p>\n

a \/ Energy Balance: P-L-C-Vitamin and minerals:<\/span><\/p>\n

Balance P: 12-15%<\/span><\/p>\n

L: 20-25%<\/span><\/p>\n

C: 60-70%<\/span><\/p>\n

b \/ Balance of protein<\/span><\/p>\n

Protein is the most important component<\/span><\/p>\n

Animal protein ration out of total protein is one of standard for protein quality.<\/span><\/p>\n

c \/ Balance of lipid:<\/span><\/p>\n

Total plant lipid \/ total lipid: 2 sources of animal lipid and plan lipid\u00a0 must be present in the diet.<\/span><\/p>\n

Note: some trends are replacing animal lipid by plant oil which is not reasonable.<\/span><\/p>\n

According to scientific field,\u00a0 brain structure need lipid, however plan lipid is oxidation products (peroxides or unsaturated fatty acids are substances that are harmful to the body).<\/span><\/p>\n

d \/ Balance of carbohydrates:<\/span><\/p>\n

Adult needs 60-70%<\/span><\/p>\n

So sugar intake is not exceed 10% of total energy.<\/span><\/p>\n

e \/ Balance of Vitamins: Minerals such as phosphorus, calcium, magnesium<\/span><\/p>\n

HOW IS THE DIET BALANCED ? <\/strong><\/span><\/p>\n

Balance of energy factors:<\/span><\/p>\n

Protein \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Carbohydrates\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lipid<\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 % \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 14\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 16\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 70<\/span><\/p>\n

\u00a0\u00a0 Normal\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 12\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 27\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 61<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Actual intake \u00a0<\/span><\/p>\n

Urban area \u00a0\u00a0\u00a0\u00a0\u00a0 14\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 26\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 60<\/span><\/p>\n

Rural area\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 25\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 60<\/span><\/p>\n

\u00a0<\/span><\/p>\n

It should be followed the principles of scientists<\/span><\/p>\n

– Protein maximum 15%, minimum 12%.<\/span><\/p>\n

– Allowed lipid 30%. The South’s weather is hot, maximum lipid 27, minimum 25.<\/span><\/p>\n

* The usage of chemical composition table for 100g edible or instruction for adjustment diet.<\/span><\/p>\n

Chemical composition table 100g<\/span><\/p>\n

\"\"<\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

MENU The menu is set by chef and manager under the supervision of a nutrition counselor from VICA. The menu should be ensured tasty and suitable with customers’ appetite.\u00a0 Menu should be ensured sufficient energy, nutritious composition (containing 4 food groups: protein-lipid- carbohydrates -Vitamin and mineral salt). The menu is prepared available for 14 days,…<\/p>\n","protected":false},"author":1,"featured_media":189,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[22,23],"class_list":["post-180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-phuong-phap-quan-ly","tag-vica","tag-vica-viet-nam"],"_links":{"self":[{"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/posts\/180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/comments?post=180"}],"version-history":[{"count":0,"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/posts\/180\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/media\/189"}],"wp:attachment":[{"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/media?parent=180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/categories?post=180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vietcatering.com\/en\/wp-json\/wp\/v2\/tags?post=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}